A simple yet tasty Bolognese sauce (sort of) that went down well with Felix. Allow a long time to reduce the sauce down. The trick is to finely chop the vegetables and garlic.
Preparation Time: 30m Cooking Time: 2hrs
Ingredients
- 1lb minced beef
- 1 large onion, finely chopped
- 1 or 2 carrots, finely chopped
- 2 cloves of garlic
- 2 tins tomatoes
- 2 tbsp tomato puree
- 2 tbsp mixed Italian herbs
- 1 bay leaf
- 500ml beef stock (use 2 cubes)
- 500ml red wine
- 2 tsp granulated sugar
- salt & pepper
- chili flakes (optional)
Method
- blend the tomatoes, puree, mixed herbs, sugar and a pinch of salt together in a jug using a hand blender
- fry the garlic and onions over a medium heat until the onions turn clear
- add the mince and carrots, cook until the mince just starts to brown
- add the tomatoes, ⅔ of the stock, ⅔ of the wine and the bay leaf, mix well
- bring to a simmer and leave to reduce down
- after a while add the remaining stock and wine, reduce further until it becomes thick and rich in colour
- season to taste
- serve on spaghetti with grated Parmesan and garlic bread